Crispy Sichuan Eggplant
Directions
- 1Cut the eggplant into thick round slices, then quarter each slice.
- 2Place the cut eggplant in a colander, toss with 1 Tbsp of salt and leave for 30 minutes.
- 3To make the sweet and spicy sauce, combine dried chillis, birds eye chillis, minced garlic, minced ginger, Sichuan peppercorn powder, rice vinegar, soy sauce, sugar, and water in a saucepan.
- 4Gently simmer the sauce for 20-30 minutes or until a thick sauce forms, then set aside.
- 5Heat oil in a wok until it reaches 200°C (400°F).
- 6To make the batter, whisk together flour, tapioca flour, salt, and soda water.
- 7Pat the eggplant slices slightly dry, then dip them into the batter.
- 8Add the battered eggplant to the hot oil and fry for about 5 minutes or until golden brown.
- 9Remove the fried eggplant from the oil and place on paper towels to drain excess oil.
- 10Add the fried eggplant to a large mixing bowl, pour over the sauce, and toss to coat.
- 11Transfer the coated eggplant to a serving plate and garnish with sliced red chilli, sliced spring onions, coriander leaves, and crushed peanuts.
Ingredients
- 2 eggplants
- 1 Tbsp salt
- 0.5 cup flour
- 0.5 cup tapioca flour
- 1 tsp salt
- 0.75 cup soda water
- 8 dried chillis
- 1 -2 birds eye chillis
- 1 Tbsp minced garlic
- 2 tsp minced ginger
- 2 tsp Sichuan peppercorn powder
- 3 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 0.5 cup sugar
- 0.5 cup water
- red chilli
- spring onions (greens)
- coriander leaves
- crushed peanuts
Equipment
colandersaucepanwoklarge mixing bowlserving platechopsticks
Tips
- Adjust soda water to achieve a runny but thick batter.
- Devour while crispy and hot!
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